Fish and Chips

Make this British classic at home with a yeast batter that remains crisp to the very last bite.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Fish and Chips

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1/4 oz (7 g) packet of active dried yeast salt and freshly ground black pepper
    1/4 cup warm (110F/38C) water parsley sprigs, for serving
    pinch of sugar lemon wedges, for serving
    3/4 cup all-purpose flour 1/4 cup warm (110 degrees F) milk
    vegetable oil, for deep-frying 2 lbs. baking potatoes, such as russet or Burbank
    1 1/2 lb (675 g) skinless cod fillet, cut into 4 serving pieces


    Prep: 1 hour 10 min (70 mins) Total: More than 60 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      To make the batter, sprinkle the yeast over the warm water in a medium bowl. Let stand for 5 minutes. Stir to dissolve the yeast. Stir in the milk and sugar. Add the flour and whisk until smooth. Cover with a towel and let stand in a warm place until bubbling, about 1 hour.

    • 2

      Peel the potatoes and cut into sticks about 2 1/2 in (6cm) long and 1/2 in (1cm) wide. Rinse, drain, and pat dry with paper towels.

    • 3

      Preheat the oven to 250°F (130°C). Fill a wide, deep saucepan halfway with oil and heat to 325°F (160°C). Place half the potatoes in a deep-frying basket and lower carefully into the hot oil. Deep-fry for 5 minutes, or until the potatoes are tender but pale-colored. Drain and transfer to a baking sheet. Repeat with the remaining potatoes.

    • 4

      Line another baking sheet with paper towels. Season the cod with salt and pepper and dust with flour. Increase the oil temperature to 375°F (190°C). In two batches, dip the cod in the batter, carefully add to the oil, and deep-fry until golden brown. Transfer to the sheet and keep warm in the oven.

    • 5

      Return all the potatoes to the frying basket and deep-fry for 3–4 minutes, shaking the basket occasionally. Drain well. Serve hot, garnished with parsley and lemon.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving